So, between the time of writing this and next Friday (4 days away), Maxy Ashes Beerworth will be born.
A little man destined to make – and break – our lives, at least in the short-term. (The making will be a much longer-term affair though the immediate focus is on the cannonball that will interrupt any concept of sleep, dancing with tequila in the kitchen late at night or eating out on a whim.)
But kids are a long-term game and I am so bloody excited, words do not describe.
But back to the short-term play.
We will need food and at a time when the sous vide and micro herbs probably won’t play a part.
Herein starts a short series of posts dedicated to Maxy, our sanity and eating well.
And this bloody marvelous stew is a great way to kick it off.
It takes a while and I have adjusted the recipe to add a touch more spice – of which you could certainly add more – and I recommend it it without hesitation if your little Maxy is about to enter the world.
Or you just want an awesome, super-healthy stew for lunch.
Seriously, she is good.
1 tbsp olive oil
3 sweet potatoes, cubed
200gm baby spinach, fresh
8 chicken thighs, chopped
500ml chicken stock
2 red onions, chopped
2 red chillis, chopped with seeds
1 tsp paprika
Thumb-sized piece of ginger, grated
400gm can tomatoes
2 preserved lemons, deseeded and chopped
Pumpkin seeds, toasted
3 preserved lemons, deseeded and chopped
Warmed naan bread
- In a food processor, blend all of the spice mix ingredients until very finely chopped.
- Heat the oil in a large saucepan and cook the spice mix for around 5 minutes until thickened.
- Add the chicken and cook until the sauce has thickened.
- Add the stock and reduce over a medium heat until thick; an hour at least, likely two. You want a thick stew and the chicken breaking apart.
- Meanwhile, boil the sweet potato for 10 minutes. Drain and set aside.
- Season the chicken with pepper, add the sweet potato and spinach. Combine for a minute or two.
- Serve with coriander, pumpkin seeds and a sprinkle of chopped, preserved lemon.